Who doesn’t love a good pumpkin pie? It’s one of those classic desserts that never goes out of style. But why settle for the same old recipe when you can add a fun twist to it? That’s where this pumpkin pie recipe with vanilla pudding comes in. By incorporating creamy vanilla pudding into the filling, this recipe takes pumpkin pie to the next level.
- 1 pre-made pie crust
- 1 can (15 oz) pumpkin puree
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3 eggs
- Preheat your oven to 375°F.
- Roll out your pie crust and place it in a 9-inch pie dish.
- In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well.
- Add in the eggs one at a time, stirring after each addition.
- Pour the filling into the pie crust and smooth out the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pie cool completely before slicing and serving.
Serving Size: 1 slice
Saturated Fat: 10g
Total Time: 1 hour (includes baking time)
Prep Time: 10 minutes
Cook Time: 45-50 minutes
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
This pumpkin pie with vanilla pudding is delicious on its own, but it’s even better with a dollop of whipped cream on top. Serve it up with a hot beverage like coffee or tea for the perfect fall dessert.
Variations and Substitutions
Want to mix things up even more? Here are a few ideas:
- Try using a gingersnap crust instead of a traditional pie crust for a spicy twist.
- Add in some chopped pecans or walnuts for extra crunch.
- Swap out the pumpkin puree for sweet potato puree for a different flavor profile.
- Use maple syrup instead of brown sugar for a richer flavor.
This pumpkin pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to keep it fresh. To reheat, simply pop it in the oven at 350°F for 10-15 minutes.
Tips and Notes
- Be sure to let the pie cool completely before slicing into it. This will help it set and make it easier to cut.
- If you’re using a pre-made pie crust, be sure to follow the package instructions for baking it before adding in the filling.
- If you’re using a glass or ceramic pie dish, you may need to add a few extra minutes to the baking time.
Frequently Asked Questions
Can I make this recipe without the vanilla pudding?
Yes, you can leave out the vanilla pudding if you prefer a more traditional pumpkin pie recipe. Just be sure to adjust the other ingredients as needed.
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree if you prefer. Just be sure to adjust the amount as needed to match the 15 oz can called for in the recipe.
Can I freeze this pumpkin pie?
Yes, you can freeze this pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, simply let it sit in the refrigerator overnight.
I absolutely love this pumpkin pie recipe with vanilla pudding. The addition of the pudding mix makes the filling so creamy and delicious. It’s the perfect dessert for any fall gathering, and it’s sure to impress your guests. Give it a try – I promise you won’t be disappointed!